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Prepare all the ingredients.
Heat the cooking pan (roasting sheet) on very high heat with a little bit of oil.
Sear the piece of meat all sides. Red and white meats will be salted before cooking.
Bake in very hot oven.
Baste frequently the piece of meat during cooking. Time of cooking will depend on the selected meat and weight.
When finished, check the cooking. For poultry, poke between thigh and breast and lift it vertically (neck up). If the dripping juice has blood, the piece is not yet cooked.
If the juice is light, the piece is ready.
Red meats are rare at 55°C in their middle (use the probe to check).
Salt the red meat at the end of baking. Keep warm. Ideally leave the meat to rest for the same time as the baking process so that the meat gets more tender and tastier.
Juice: deglaze the juices.
Degrease the sheet.
add gradually dark veal stock. Before this, it is possible to deglaze with white wine. This stage is optional because the wine may denature the juice in certain cases. Best juices are made with water!
Add gradually the dark veal stock.
Reduce and adjust seasoning.
Pass through a chinois.
Reserve in a bain-marie.
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